92 BULLETIN 908, U. S. DEPARTMENT OF AGRICULTURE. 
the analyses of the different lots of fish packed without oil agreed 
very well with the results on the packs in oil, about the same quan- 
tity of ammonia being found in both cases. These results show that 
canned sardines contain more ammoniacal material than the fresh 
fish. 
TABLE 40.—Toial volatile nitrogen (ammonia and amines) on waiter and fat free basis in 
packs with and without oil.* 
, Total volatile ni- 
trogen (ammonia 
/ and amines) on 
; Water and fat 
| free basis per 100 
Condition of fish. | grams. 
| inoil. aut 
| 
Fresh (3 hours out of waier):= : Mg. Hg. 
Net in pie lcte: tee oo 28 Se eS ee ee ee BS ee aes 210.2 205.2 
In pickle— 
SA) SVRSTUND Cpe ee ee eee ee ee eee 203.1 220.7 
ON ee ee a ee Se ee ee eas ar eee 206.1 18.0 
SLL 7 es ee ae a a eh pe ee, CeO yi Te A a ee Os 204.5 224.1 
Weems C2 5 ot 9S"es cs Pl ep er eee ee eee 202.8 191.3 
12 hours old: 
ING S71 gms re rt re SE eS es eee ee 204.0 | 207.0 
Tn pickie— 
SAD BERS STE NUS 3m ok Se SE ep I Ses Pe ee ee 2H. 2 184.0 
Li 1) ee ee ene ne A ee ae Aas een Sle hee ae ee a oe 188.8 173.0 
2 Thar es a Pee ae SE I es Pee 179.9 217.3 
EMER a ar Se Sn Se ee ee eee ee 204.2 199.6 
24 hours old:2 
Wal sTt gneK Ie AS ke oe ek no 2 ee ee ee renee 237.2 221.0 
In Dicklie— 
ed AUURR UND ESS os a ee ee re Sa age a aes 206.3 
ab Fig Sens Bree Se a ee ee ee 2 ee ees Sees 205.4 291.0 
SS ant Se Re ee ee a oe ee a © ee ee eee 196.8 189.3 
PRM BIE See ee ee ee ee ae ee Se eee 133.6 177.0 
i These sardines had been packed about 7 months. Same as lot of fish given in Table 38. 
Tn the case of fish which had undergone an excessive decomposition 
the results point to the possibility of detecting this degree of spoilage 
in the packed goods. The length of time in pickle had a more 
marked influence on the ammonia content when the fish were in an 
advanced stage of decomposition than wher they were fresh. 
The determination of volatile alkaline material, expressed in terms 
of ammonia and amines, in the canned product, therefore, becomes of 
doubtful value as a means for detecting decomposition of a less 
degree in fish which have been im salt or pickle. 
The process of pickling and salting the fish is subject to extreme 
variations. There is no uniformity in the length of time the fish 
remain in pickle, in the degree of salinity of the pickle, in the amount 
of salt used in dry salting, in pumping off the brine formed when the 
fish are dry salted, or in the length of time of processing, all of which 
have a marked effect upon the ammonia and amine content of canned 
fish. In consideration of these factors it would be impossible to gage 
the extent of decomposition undergone by the commercia! canned 
